Pork and Prosciutto Tortellini with Butter & Sage

By Andy Cooks · 90 min

Ingredients

Instructions

1. Make the dough: mound the flour on a clean surface, make a well in the centre, crack in the eggs and add a pinch of salt. Add the olive oil and, using a fork, work from the middle outward until a clumpy dough forms, then bring it together with a bench scraper. Knead 4 to 5 minutes until smooth. Wrap and refrigerate for at least 2 hours, ideally up to 24 hours.
2. Make the filling: finely chop the prosciutto and mortadella and put them in a food processor. Add the Parmesan, pork mince, egg, black pepper and some grated nutmeg. Pulse a few times until just a smooth, uniform paste forms, without overmixing. Transfer to a bowl, cover and refrigerate until needed.
3. Divide the dough in half and keep one half covered while you work with the other. Roll gently on a large board dusted lightly with semolina to about 1 cm thick.
4. Pass the dough through a pasta machine on the widest setting twice. Fold the sheet into an envelope, press to seal, and pass it through the same setting twice more. Lower the setting by one notch and pass twice; continue through each setting until you have a long, thin sheet. Use semolina only when needed to stop sticking.
5. Cut the sheet in half lengthwise to make two long, even strips on a lightly floured bench. Repeat with the other half of the dough.
6. Cut the strips into 50 mm (2 in) squares.
7. Place a heaped teaspoon of filling in the centre of each square, fold into a tortellini shape and seal the edges with a little water.
8. Put the tortellini on a semolina-dusted tray and refrigerate uncovered until cooking.
9. Boil a large pan of salted water over high heat. Cook the tortellini 6 to 7 minutes, until just tender.
10. Melt the butter in a large frying pan over medium-high heat and cook until it foams, turns just brown and smells nutty. Add the sage leaves and toss to coat.
11. Lift the tortellini out with a slotted spoon straight into the butter, toss to combine and serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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EggCheeseParmesan cheesePastaGround porkSemolinaProsciuttoMortadella